Meyer Lemon Pudding Cakes

When we ran a rendition of this recipe in 1972, Meyer lemons hadn't gone mainstream. Now the fruit's available in most supermarkets, and its sweet-tart taste gives this dessert a delicious delicacy. The lemons are also what helps create the light layers  since the acid in the juice can't bind with the egg whites, the dish divides into a citrusy cake and a creamy custard.

Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims.

Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer.

Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm.

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